Jamie Oliver: Super simple fish pie
As finances stretch with the pressure of increasing energy bills, many Britons will look to simplify their cooking, but this doesn’t have to come at the cost of quality and flavour.
Jamie Oliver’s fish pie may be just the antidote, as it combines only five ethically-sourced ingredients to create delectable comfort food.
The chef owes much of his success to his innovative approach to cooking as it has made him a hit in many households across the country.
With good fish and a medley of vegetables and pastry, Jamie’s “crazy simple” fish pie recipe can be made in under 30 minutes.
Countless commentators have agreed that the dish is a great success on the cook’s YouTube channel, with one writing: “Absolutely divine.”
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Another quipped: “Great job chef… a lovely meal for a weeknight!” While a third echoed: “Simply the best.”
400 grams undyed smoked haddock, skin off, from a sustainable source.
Two bunches of spring onions
250grams baby spinach
150 grams Cheddar cheese
Four sheets of filo pastry
- Preheat the oven to 200C / 400F / gas 6. Meanwhile, in a bowl, cover the fish with a boiling kettle and put it aside to soak.
- Trim and roughly chop the spring onions, placing them into a 30cm non-stick ovenproof frying pan on high heat with one tablespoon of olive oil.
- Stir and fry for two minutes, then pile the spinach on top let it wilt down, and turn the heat off.
- Spoon 100ml of the soaking water over the spinach then drain the fish, break up the pieces, and sit them evenly around the pan. Finely grate over most of the cheese and season well with black pepper.
- Quickly layer the filo on top, tucking it around the fish and up the sides of the pan, tearing the last sheet on top in a nutty fashion.
- Grate over the last bit of cheese, drizzle with ½ a tablespoon of olive oil, and bake for 15 to 17 minutes until golden and crisp.
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